Slicing Knife Sujihiki 240 mm Sakai Takayuki Molybdenum Steel

Product detailed description

Japanese chef's slicing knife Sujihiki 240 mm

Ensure every turkey, every roast and every ham is perfectly sliced, with seamless movement and effortless maneuverability. If you are a beef carpaccio lover, this knife should become a must-have in your kitchen.

The Sakai Takayuki Molybdenum Steel series of Japanese knives combines perfect functionality, ergonomics and a unique Japanese sense of design. Each knife is hand sharpened in a 50/50 aspect ratio and achieves extraordinary to extreme sharpness! The blade is very light and well balanced - it is made of stainless molybdenum steel. It has good sharpness and durability with corrosion resistance at a reasonable price ! They are great knives for more demanding kitchen work, for example in a busy professional kitchen. The handle is made of a special POM resin that retains the feel of a conventional wooden handle for a comfortable and firm grip on the knife. POM handle is stable up to 150 degrees Celsius.

We recommend purchasing a sheath or blade protector for the knife.

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Sujihiki knife parameters:

Recommendations and maintenance

Sharpening a kitchen knife

We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% confident in your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning the kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.